This is no ordinary tea. This is a special-tea. Fiery spices (tulsi, ginger, allspice, cloves) and naturally sweet herbs (cinnamon, rooibos) come together to create the perfect cup. The chef behind Big Heart Tea Co., Lisa Govro, uses her background in culinary ayurveda to make a chai that nourishes the body, the mind and, yes, the earth. Her herbs are sourced from a direct trade program which gives the farmers a seat at the negotiation table so they can take away higher profit and wages than they would traditionally. Lisa then hand grinds the carefully selected leaves and spices in small batches to create medicinal-grade teas. Chai five, Lisa!
TIP OF THE TONGUE
Cold brew chai. Stay with us. The best way to enjoy iced tea is to steep a few tea bags in cold water overnight (or for about 8 hours). Tea leaves steeped in cold water do not release their tannins, which are responsible for that bitter flavor that tea sometimes takes on. Instead, you’ll have the perfect, sweet and tangy chai tea concrete. Latte away!